Recipe: Mushroom ketchup

Rating: 4.9 stars based on 1323 reviews

A thick, slightly rough textured ketchup to accompany grilled steak or lamb. Makes 300-400ml.


  • small mushrooms 250g
  • garlic 3 cloves, peeled
  • cider vinegar 3 tbsp
  • caster sugar 3 tbsp
  • spring onions 5, finely chopped
  • anchovy fillets 15
  • large gherkins 3
  • Dijon mustard 2 tbsp


  • In a food processor combine the mushrooms, garlic and cider vinegar to a coarse purée then scrape into a heavy saucepan over a moderate heat. Stir in the sugar and spring onions and simmer, stirring regularly till the onions have softened. Ignore the slightly unappetising look - it is early days.
  • Roughly chop the anchovy fillets and gherkins, add to the pan with a generous grinding of black pepper, and continue to cook for 10 minutes, stirring regularly. Add the mustard, stir and leave to simmer for a further 5 minutes. Adjust the seasoning, it should be sweet, sharp and salty, then serve with grilled steaks or lamb.


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